Background: This Chocolate Makadamia Nut Cake is my modified version of a Pillsbury Bake-Off winner from over 25 years ago. It’s rich, moist, and delicious as well as easy to make. This version is lower in fat than a comparable chocolate cake due to a can of pears replacing a portion of the fat. The recipe still works despite the “shrinkflation” of the cake mix and pears. The satiric misspelling of one of the ingredients is an homage to my youngest daughter, Makena, to whom I have mailed this cake to her for the past seven years on her birthday.
- 1/3 cup of macadamia nuts or pecans
- 1 (14.5 oz.) can of pear halves, drained
- 1 package of Pillsbury Moist Supreme Devil’s Food Cake Mix (other brands work as well)
- 1/3 cup of oil
- 2 teaspoons of water
- 2 eggs
- 1/3 cup of fat-free sweetened condensed milk (divide and freeze the leftover milk for two future cakes)
- 3.5 oz. 72% Cacao Chocolate Bar (or 1/2 cup semi-sweet chocolate chips)
- Heat oven to 350 degrees. Spray an 8- or 9-inch springform pan (an 8-inch pan is the preferred size) with nonstick cooking spray.
- Chop macadamia nuts in a food processor with a metal blade (or blender). Pour the nuts into a bowl to save for later. No need to clean nut residue from the processor bowl.
- Drain and discard juice from pears and place them in the food processor. Process the pears until they have the consistency of apple sauce.
- Empty the cake mix into a large mixing bowl. Set mixer to low speed and gently pour oil into the bowl and mix for 20 – 30 seconds or until crumbly.
- Remove one cup of the cake/oil mixture and place it in the bowl with the nuts. Sprinkle and stir the mixture with two teaspoons of water. Set aside for later.
- Mix the eggs and pears with the rest of the cake mix at low speed until moistened. Blend at medium speed for two additional minutes. Pour cake batter into a springform pan.
- In a microwave-proof dish combine fat-free sweetened condensed milk and broken chocolate bar pieces. Microwave on high for 15 seconds, then stir. Repeat this procedure until the chocolate is melted,
- Drop the melted chocolate filling by spoonfuls over the batter. Then sprinkle the nut/cake mixture over the top of the cake batter.
- Bake at 350 degrees for 45 minutes. Cool for 10 minutes before removing the sides of the pan. Cool an additional hour and a half before serving.
For more delicious dessert recipes check out our County Fair Orange Cake and White Chocolate Macadamia Nut Cookies.
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